Adana Kebab

Preparation

1. 01

   Step 01

   Hand-mince the lamb leg and sheep's tail fat into small dice on a thin cutting board using a sharp cleaver. The meat and fat must be minced together; do not use machine-minced meat. The mince should be coarse and irregular.

2. 02

   Step 02

   Place the minced meat and fat in a wide bowl. Add the pepper paste, chilli flakes, and salt. Knead by hand for at least 10 minutes; the mixture should become sticky and uniform in consistency.

3. 03

   resting in the refrigerator

   Cover the kneaded mince with cling film and rest in the refrigerator for 15 minutes. This resting time helps the mince adhere better to the skewers.

4. 04

   Step 04

   Slice the onions very thinly into half-moons. Sprinkle over the sumac and toss by hand to combine. Set aside.

5. 05

   Step 05

   Lightly wet the wide, flat metal kebab skewers. Take palm-sized portions of the rested mince and press them onto the skewer with your hands, spreading lengthwise. Shape to 20-25 cm long and 2-3 cm thick, covering the full length of the skewer. Neaten the edges with your fingertips.

6. 06

   cooking over a charcoal grill

   Once the charcoal is ready (glowing embers, no flames), place the skewers over the heat. Cook, turning both sides, for approximately 4-5 minutes. The exterior should be lightly charred while the interior remains juicy. Char the peppers and tomatoes at the edge of the grill as well.

7. 07

   Step 07

   Slide the cooked kebabs off the skewers onto the lavash. Serve alongside charred peppers, charred tomatoes, sumac onions, and parsley.